Freeze the butter cubes for 20 minutes and chill the flour, salt, and water until you need them. Cold ingredients keep the butter solid, which is the secret to flaky layers.

Whisk the flour and salt in a large bowl, then toss in the cold butter. Press each cube flat between your fingers into thin, walnut sized flakes, then stop.

Sprinkle the ice water and lemon juice over the flour mixture and toss with a fork until a shaggy dough forms that holds when pinched. Add up to 2 tablespoons more water only where dry spots remain.

Pat the dough into a 6 by 8 inch rectangle on a floured surface, then roll it into a 10 by 18 inch rectangle. Fold it in thirds like a letter, rotate it a quarter turn, and repeat once more, until the dough looks streaky with butter.

Wrap the dough tightly and refrigerate for 30 minutes, until firm but still pliable. The dough should feel cool, not hard like a brick.

Repeat the two rolls and folds, then wrap and chill for at least 30 minutes, or up to 3 days. After four folds, the dough should look smooth, with a few thin butter streaks.

Divide the dough in half, roll one piece to 1/8 inch thick, trim the edges, and cut your shapes with a sharp knife. Chill the shapes for 20 minutes, then brush the tops with egg wash and bake at 400°F for 20 to 25 minutes, until deep golden and puffed with dry, crisp sides.